1. Spray a 24cm square baking tin with oil and line with plastic wrap, extending the plastic wrap over the four sides. Line a baking tray with foil.

2. To make the jelly, place the raspberries and sugar in the bowl of a food processor and process until smooth. Add 100ml of the apple juice and strain, discarding the seeds. Bring the remaining apple juice to the boil and sprinkle over the gelatine. Stir until the gelatine dissolves. Add the gelatine mixture and the liqueur to the raspberry juice and stir well. Pour the jelly into the prepared tin. Refrigerate for 2 to 3 hours, or until set. Transfer to the freezer for 20 minutes.

3. Slice each cake horizontally into three 5mm thick layers. Use a 4cm flower cutter to cut out 48 discs. Turn the jelly out onto a work surface. Use the same cutter to cut out 24 flowers.

4. Whip the cream and sugar to form soft peaks. Spoon into a piping bag with a large star nozzle. Place 24 cake flowers on the prepared tray. Pipe a small amount of cream on each to secure the jelly. Top with a jelly flower and pipe on a small amount of cream. Place a sponge flower on top, pipe on more cream and decorate with a raspberry. Refrigerate until needed.

Tip: These are best eaten on the same day as assembling.